Foodservice Dietetic Internship Practice Exam

The tenderizing effect of cooking a beef chunk with moist heat results from?

The conversion of collagen to gelatin The conversion of elastin to gelatin The increased marbling of the meat The increased muscle fiber of the meat

Correct Answer:

The conversion of collagen to gelatin

Explanation:

Moist heat tenderizes beef primarily by breaking down connective tissue. Collagen, a key component of this tissue, converts to gelatin when heated in the presence of water. This transformation requires time and sufficient heat in a moist environment, and the gelatin formed absorbs and holds water, creating a softer texture as the muscle fibers can separate more easily. Elastin does not readily soften into gelatin with typical cooking temperatures, so it doesn’t contribute to tenderization in this way. Fat marbling can influence juiciness and flavor but doesn’t drive the tenderizing chemical change, and cooking doesn’t increase muscle fiber. That combination of heat and moisture over time is what makes tougher cuts become tender.

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